Recipe | Smashed Red Potatoes & Leeks

Smashed Red Potatoes & Leeks

Smashed Red Potatoes & Leeks
When I was growing up, mashed potatoes made a frequent appearance on our menu. Usually it was on Sunday nights–my parents would make a roast and mashed potatoes with lots and lots of sour cream. We’d often have canned corn on the side too and I loved mixing the corn with the potatoes and the gravy. Oh sure, maybe this sounds gross to you, but doesn’t KFC sell something exactly like this in a big plastic bowl with fried chicken on top? I was ahead of my time. An innovator!

Although I haven’t put corn in my mashed potatoes in a while, I do like them to be more on the substantive side. Since leeks are in season, I thought I’d try adding those. Kind of like potato leek soup, you see? But not soup! And I left the potato skins on to make everything a little more rustic and hearty. Maybe this Smashed Red Potatoes & Leeks recipe isn’t a show-stopper, but it’s a good, solid side dish for a Sunday meal. Or even a weeknight meal–did I mention this is really quick and easy?

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Smashed Red Potatoes & Leeks

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Yield

4

Ingredients

  • 1 1/2 lbs. red potatoes, cut into 1-inch pieces
  • 1 tbsp. olive oil
  • 2 medium leeks, rinsed thoroughly and thinly sliced
  • 1/3 c. soymilk
  • salt + pepper to taste

Instructions

  1. In a medium saucepan, cover red potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
  2. While potatoes are cooking, heat oil in a medium skillet over medium heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
  3. Combine potatoes and soymilk in a large bowl. Using a potato masher or potato ricer, mash until potatoes reach desired consistency (I like mine chunky!). Fold in leeks and season with salt and pepper.

Comments

You know, I don’t know that I’ve ever had a leek. You educate me on so many new vegetables. I actually know what leeks look like but not what they taste like. Are they part of the onion family?

I had had them in potato leek soup, but I don’t think I actually cooked with them until a year or two ago. They’re a member of the onion family, but they have a more mild flavor. Look for a braised leek recipe–they are so good that way!

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